2006-06-012024-05-15https://scholars.lib.ntu.edu.tw/handle/123456789/664123摘要：雲林縣大埤鄉以盛產酸菜著名，其產量超過全國總產量的八成，為地方的重要經濟來源。但在傳統酸菜加工製作的過程同時也產生了大量含高鹽份的酸菜尾廢棄物及醃漬廢液皆含鹽量相當高的廢棄物，易造成環保問題。本研究擬針對（1）廢棄物：包括酸菜尾之源頭管制，朝向酸菜尾減量，酸菜發酵製程管控；（2）酸菜品質之管控：確認酸菜之品質及食鹽之最適用量，研發低鹽健康高品質之酸菜製品，並減少廢鹽液中鹽之濃度，提高廢液處理之效益；（3）研發酸菜尾在加工利用之可行性，增進酸菜附加價值等三方面進行研究。期能自源頭減少酸菜醃漬過程中廢棄物的產量及食鹽含量，以降低後續廢棄物處理成本。評估酸菜尾再加工利用、或做成飼料或肥料，提高農民收益。分析醃漬廢液之成分組成及回收食鹽等有用成分，減少加工成本。分析酸菜硝酸、亞硝酸鹽、重金屬、pH、酸度、色澤及硬度等品質，建立酸菜之品質標準。進行不同添加鹽量酸菜之製備，了解酸菜發酵過程之各項變化，發展較低鹽之酸菜產品，增加酸菜之附加價值。<br> Abstract: Mustard pickles are important economical fermented vegetable products of Tapi township of Yunlin county. However, a great amount of salt (about 18%) was used in mustard pickles manufacture process. After fermentation, the stems and leaf tips of mustard pickle were removed as wastes. The mustard pickle wastes and brine wastewater having high salt and acid content caused serious environment pollution in Tapi. In this study, we will investigate the quality of commercial mustard pickles to establish the standard quality of mustard pickles. The composition of mustard pickle wastes and brine wastewater will also be analyzed to evaluate the reuse of wastes and wastewater. The small scale preparation of mustard pickle will used to investigate the changes such as fermentation time, pH, acidity and microorganism flora in different concentration of salt (8, 10, and 12). The results of this study will help to establish the standard quality and manufacture process of mustard pickles, reduce the amount of salt and wastes in manufacture process. Besides, develop a new product from waste and waste water of mustard pickle and add the value of mustard pickle related products.酸菜發酵廢棄物處理mustard picklesfermentation,waste treatment